Wash the baby cucumbers thoroughly under cold running water. Trim both ends and slice each cucumber into 1/8–1/4-inch thick rounds (or halve lengthwise then slice on the bias if you prefer longer pieces). Place the sliced cucumbers in a colander, sprinkle with 1/4 teaspoon of the salt, toss gently, and let drain for 5–10 minutes to remove excess water.

Make yogurt dressing

In a medium bowl, combine the plain yogurt, minced garlic, lemon juice, remaining 3/4 teaspoon salt, black pepper, and dried mint. Whisk until smooth and creamy. Taste and adjust seasoning—add more salt, lemon, or mint if needed.

Dress cucumbers

Pat the drained cucumber slices lightly with paper towels to remove extra moisture. Add the cucumbers to the yogurt dressing and gently fold until all pieces are coated.

Finish and rest

Drizzle the extra-virgin olive oil over the dressed cucumbers and sprinkle the optional chopped fresh dill or parsley and red pepper flakes if using. Let the salad rest in the refrigerator for at least 10–15 minutes to allow flavors to meld (up to 1 hour).

Serve

Give the salad a final gentle stir, adjust seasoning if necessary, and transfer to a serving bowl. Serve chilled or at cool room temperature as a side dish or light salad.